Preheat the oven to th. 7 (210°C).
Peel the fingerlings, wipe them and reserve them. Chop the herbs, mix them in a bowl with the salt, flour and egg white, adding a little water to form a paste.
Line a pâté terrine or a casserole dish with this dough, put the potatoes in it, cover with the rest of the dough, pressing down to seal the edges and bake in the preheated oven for 45 minutes. Just before serving break the salt crust.
Ratte:The quintessential firm-fleshed potato, the Ratte has been given a new lease of life since Robuchon chose it for its famous mash. Elongated and slightly curved, its thin skin is yellow like its flesh. Tasty, steamed or fried, it lends itself perfectly to appetizers and salads.
